• 5
    Minutes
    Prep Time
  • 40
    Minutes
    Cook Time
  • 8
    Servings

Nutritional Information

Per serving: 180 calories, 5g fat (1.5g sat. fat), 5mg cholesterol, 27g carbohydrate, 470mg sodium, 4g fiber, 5g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vegetarian Southwest Tacos

INGREDIENTS

  • 1 package (6.1 oz.) Hungry Jack® Au Gratin or Scalloped Potatoes
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (10 oz.) southwest diced tomatoes
  • 1 cup diced bell pepper
  • 1/2 cup diced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Corn or Flour tortillas, sour cream, cilantro, shredded lettuce

INSTRUCTIONS

  1. Heat oven to 450°F.
  2. Combine potatoes as directed on package with water, sauce mix, margarine and milk in a 2 quart or 9×9-inch casserole dish.
  3. Bake uncovered, until potatoes just start to soften, about 20 minutes. Remove from oven.
  4. Stir in beans, tomatoes, peppers, onion, chili powder and cumin.
  5. Bake until potatoes are tender and golden brown, about 20 minutes.
  6. Let stand 10 minutes before serving.
  7. Serve with warm flour tortillas, cilantro, sour cream, and shredded lettuce

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